For the Sauce


  1. Preheat oven to 180°C.
  2. Brush a shallow, rectangular 2.5L (10-cup) capacity ovenproof ceramic dish with oil to lightly grease. Cook pasta according to packet directions or until al dente. Drain and return to the pan.
  3. Whisk the egg whites in a medium bowl until combined. Season with salt and pepper. Add to pasta and stir until combined. Spread pasta mixture over the base of the prepared dish.
  4. Meanwhile, combine water and onion in a medium saucepan and bring to the boil over medium-high heat. Reduce heat to low and simmer, covered, for 10 minutes or until onion softens. Add lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.
  5. Stir in tomato, wine, stock, tomato paste, oregano, allspice and cinnamon, and season with salt and pepper. Bring to a simmer. Reduce heat to low and cook, covered, for 30 minutes or until mixture thickens slightly. Remove from heat and set aside for 15 minutes to cool slightly. Stir in extra egg whites. Spread lamb mixture over the pasta in the dish.
  6. To make the cheese sauce, melt the dairy spread in a saucepan over medium-high heat until foaming. Combine the flour and a little of the milk in a jug until a paste forms. Stir in the remaining milk. Add milk mixture to the melted dairy spread, whisking constantly until combined. Cook, stirring, for 3 to 4 minutes or until sauce boils and thickens slightly. Remove from heat and stir in parmesan. Taste and season with salt and pepper. Place plastic wrap directly on the surface of the sauce and set aside for 15 minutes to cool. Stir in egg yolks. Pour cheese sauce over the lamb mixture and use a spoon to smooth the surface.
  7. Bake in preheated oven for 1 hour or until light golden and set. Remove from oven and set aside for 5 minutes to set. Serve pastitso with mixed salad leaves, if desired.

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